Can I use any kind of apples?

Technically yes, but I like to go for firm, tart apples like Granny Smiths to balance out the sweetness of the caramel.

Can this cake be made ahead?

Yep! If you make it the day before, I recommend storing it in the fridge and then letting it come to room temperature before you serve it.

You can! Or you can swap them out for a different nut that you like better (hello, pecans!)

You can...heat it up in the microwave so that it is as liquid as possible before pouring it over the cake.

Pop your question in the comments section below and I will answer pronto!

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5 from 3 reviews

This recipe for caramel apple cake is packed with spicy apples and topped with a decadent caramel glaze!

Scale

1 cup brown sugar
1 cup sugar
1 1/2 cups canola oil
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 Granny Smith apples, peeled, cored and sliced into 1-inch pieces (about 5 cups)
1 cup chopped walnuts
2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

Preheat oven to 350 and butter and flour a 13×9 inch baking pan.
In a large mixing bowl, beat together 1 cup of brown sugar, 1 cup of white sugar and the canola oil. Beat in the eggs one at a time.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and 1/2 teaspoon of salt. Mix the flour mixture into the sugar mixture. Stir in the apples, nuts and vanilla and spoon into the prepared pan. Bake for one hour or until a toothpick inserted into the middle of the cake comes out clean. Cool while you prepare the glaze.
Melt 4 tablespoons of butter in a small pot over medium low heat. Add 1/4 cup each of brown and white sugar along with 1/4 teaspoon of salt and stir for two minutes.
Turn the heat up to medium high, pour in the cream and simmer for 2 more minutes (it’s going to bubble up dramatically at the end – that’s what it’s supposed to do so don’t worry!).
Poke holes all over the top of the cake with a skewer or a toothpick and pour the glaze over the top. Let it settle for a few minutes and serve!

- Apples: We love Granny Smith apples for this recipe because they are firm and tart and work really well with all the sweet ingredients, but if you have another favorite apple, it will be just fine.

- Cream: Make sure you use heavy cream for the caramel sauce – you need that depth and thickness to make the caramel sauce all it needs to be.

- Spices: Those spices trying to sneak out of the picture up there are cinnamon and nutmeg, which are so important for that lovely fall flavor we are after.

Find it online: https://www.framedcooks.com/sticky-caramel-apple-cake/